Asparagus with Hollandaise Sauce
Tender asparagus spears topped with a rich, lemony hollandaise and a perfectly poached egg. Finished with a sprinkle of black pepper and optional truffle shavings for an elegant brunch or light dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 1 bunch asparagus
- 3 large egg yolks
- 1 stick butter
- 1 tablespoon lemon juice
- 4 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Trim the woody ends from the 1 bunch asparagus and peel the lower stalks if thick. Bring a large pot of salted water to a boil.
- 2
Blanch the asparagus in the boiling water until bright green and just tender, about 3-4 minutes. Drain and set aside on a plate.
- 3
Melt the 1 stick butter in a small saucepan over low heat until foamy. Skim off any solids and keep warm.
- 4
In a blender, combine the 3 egg yolks, 1 tbsp lemon juice, and a pinch of salt. Blend for 10 seconds until pale.
- 5
With the blender running, slowly drizzle in the warm butter in a thin stream until the sauce is thick and creamy. Season with salt and pepper.
- 6
Fill a wide pan with water, add the 1 tbsp vinegar, and bring to a gentle simmer. Crack each of the 4 eggs into a small cup, then slide them in.
- 7
Poach the eggs for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain on paper towels.
- 8
Arrange the asparagus on plates, top with a poached egg, and spoon the hollandaise generously over. Finish with a crack of black pepper and shaved truffle if you have it.
Tools you’ll need
- Large pot
- Blender
- Wide pan
- Slotted spoon
- Small saucepan
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